Wednesday, July 6, 2011
Roasted Chick Peas with Rosemary
1 can of chick peas, drained and rinsed
chopped fresh rosemary
Place the chick peas in a bowl and toss with about 1 Tbs. of olive oil. Spread out on a cookie sheet and sprinkle with chopped rosemary and sea salt. Roast at 425 for about 15 minutes or until golden. Let cool on cookie sheet and serve in a bowl.